Treat Staff Fairly

More than a degree of sustainability success

By Pete Hemingway, SRA New Business and Digital Marketing The SRA’s training programme has moved from strength to strength, bolstered in recent months with official TUCO training status. With recent events at the University of Edinburgh, St John’s College, Cambridge and Manchester Metropolitan University, the number of universities sustainability trained is rising and there is  a catalogue …

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The National Living Wage – a no-brainer?

By Mark Linehan, Managing Director of the Sustainable Restaurant Association It won’t have escaped anyone’s notice that this month saw the introduction of the new “National Living Wage” for all employees aged 25 and over. As Managing Director of an organisation with social responsibility at the heart of what we’re about, surely this has to …

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Spanish chefs’ take sizeable steps to sustainability

By Hannah Crump, SRA Senior Account Manager Last week, I had the pleasure of visiting the Basque Culinary Centre, the culinary foundation created and backed by some of the most influential chefs in the world, including Spain’s own Ferran Adria, as a training, research and innovation project. It was set up to champion innovation in …

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Award-winning chef calls on industry to stop bullying and start nurturing

By Tim Bouget, Owner/Chef of ODE-dining and cafe-ODE, Sustainable Restaurants of the Year 2012-14. Talk to any chef or restaurateur and it won’t take long for conversation to turn to our industry’s chronic skills shortage. I don’t believe any restaurant in the UK hasn’t struggled to fill a post in the kitchen at some point …

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